15 Bean Soup (Vegetarian)

 https://www.budgetbytes.com/vegetarian-15-bean-soup/

This soup doesn't look very appetizing, but it is really good.  I had some cooked potatoes that I put at the bottom of my bowl then put soup on top.  Yum!  You can also add parmesan cheese or sour cream on top before eating. 

1# 15 bean soup mix (I got in the bulk)

2 T coconut oil (I didn't use)

1 yellow onion

2 cloves garlic

4 carrots (added more)

3 celery (added more)

6 cups water (I also added 1 spoonful of vegetable broth concentrate)

1 15 oz can diced tomatoes (did Italian big chunk)

1 tsp cumin

1 tsp oregano (I did 2 drops essential oil)

1/2 T (or more) smoked paprika

1/4 tsp cayenne pepper (didn't add)

fresh pepper

1/4 cup chopped parsley (didn't add)

salt (didn't add any)

2 tsp apple cider vinegar (I forgot to add)

Soak beans overnight and rinse.  Original recipe does on the stovetop.  I did in the instant pot.

With a little bit of water in the bottom on Saute add garlic and onion.  Saute 3-5 minutes.  Add carots, celery and saute 5 more minutes.

Add beans, water, vegetable concentrate do high pressure 14 minutes.  Let is naturally release.

Add diced tomatoes and spices - pressure 1 more minute

Add any salt (after tasting) and apple cider vinegar.

Cashew Cabbage Stirfry

 https://monkeyandmekitchenadventures.com/cashew-cabbage-stir-fry/

Have everything prepped before starting. Really liked. Abagail had with spaghetti noodles. Jackson and I with rice. 

1 medium yellow onion, thinly sliced, julienne

2 celery ribs, thinly sliced, julienne

1 carrot, peeled and cut julienne

1 bell pepper, cut julienne (red, orange, or yellow)

1 medium green cabbage, finely sliced

1 ½ cups raw cashews

6 Tablespoons tamari *

2 Tablespoons teriyaki sauce *

1 Tablespoon toasted sesame seeds

2 ½ teaspoons garlic powder

1 Tablespoon organic maple syrup

½ to 1 teaspoon sea salt (+/-) *

Pinch black pepper (+/-)

INSTRUCTIONS

Prepare all your veggies. Cut the onion, celery, carrot, and bell pepper into thin julienne slices. Set aside.

Cut the green cabbage into very thin slices. Set aside.

Heat a large enamel/ceramic-lined skillet/Dutch oven (or similarly large pot) on the stovetop and then add onion, celery, carrot, and bell pepper. Sauté for 5 minutes, stir frequently. (If the vegetables start to stick, add 1 Tablespoon of water).

Add the cabbage, cashews, and sesame seeds and sauté for 7-10 minutes, stirring frequently.

Add all the remaining ingredients and sauté until the cabbage is tender to your liking.

Test the flavors, add more salt and other seasoning as desired. Serve with rice of choice.

White Bean Stew with Butternut Squash

 WHITE BEAN STEW WITH BUTTERNUT SQUASH

We liked this.  It was hearty.  I was in a hurry and added the kale and corn with the butternut squash.  Turned out fine.

• 1 pound dried yellow-eye or navy beans soaked overnight or quick soaked (did black-eyes peas)
• ▢1 large onion chopped
• ▢4 cloves garlic minced
• ▢5 cups water (had some vegetable broth that need to be used did 2 cups rest water)
• ▢4 teaspoons smoked paprika divided (added 2 tsp)
• ▢2 teaspoons dried oregano divided (did one drop essential oil)
• ▢1 1/2 teaspoon ground cumin divided
• ▢1 teaspoon dried basil (did 2 drops essential oil)
• ▢1 pound winter squash or pumpkin peeled and cut into 3/4-inch dice (I used butternut)
• ▢1 large red bell pepper chopped
• ▢1 jalapeño pepper optional, seeded and finely chopped (didn't add)
• ▢1 15-ounce can diced tomatoes fire-roasted preferred (just used regular)
• ▢1 teaspoon salt or to taste
• ▢1 bunch kale removed from stems and sliced (about 12 ounces,)
• ▢1 cup fresh or frozen corn optional
• ▢1/2 cup chopped fresh basil (didn't add)

Make sure to rinse your beans first and check for rocks and then soak overnight in cold water. Or do a quick soak by boiling the beans in enough water to cover by an inch for one minute, and then cover and allow to stand for at least an hour. Drain before proceeding with the recipe.

Heat a pressure cooker or large Dutch oven. (In an electric pressure cooker like the Instant Pot, use the Sauté or Brown setting.) Add the onions and a pinch of baking soda (optional but speeds up the browning). Cook until onion is soft and beginning to brown. Add the garlic and cook for another minute.

Add the beans, water, 2 teaspoons paprika, 1 teaspoon oregano, 1 teaspoon cumin, and dried basil to the pot. If pressure cooking, seal your cooker and bring to high pressure. Cook at high pressure for 8 minutes; then perform a quick release. (Choose the Pressure Cooker or Manual setting on your electric pressure cooker and set the time to 8 minutes; release the steam when the time is up.) If cooking in a regular pot, bring to a boil, reduce heat to a simmer, cover and cook until beans are just barely cooked all the way through, 30 minutes to 1 1/2 hours. Check pot occasionally and add more water to cover the beans if it seems low.

Add the squash along with the remaining seasonings, peppers, tomatoes, and salt, if using. Seal the cooker and cook at high pressure for 8 more minutes. Let pressure come down naturally; after 15 minutes, quick release pressure if necessary. For stovetop cooking, add more water if necessary to cover all ingredients. Cover and simmer until beans and squash are very tender.

Check the seasoning and add more cumin, oregano, or salt to taste. Add the kale and corn and simmer, covered, until the kale is tender. Stir in the basil and cook for another minute before serving.

GLOGG

 GLOGG

We got this recipe from the advent calendar.  It is a Danish recipe.  Everyone liked it but Abagail.  I found the cinnamon sticks and cloves in the bulk.  Couldn't find cardamon pods so we used 4 drops of essential oil cardamon.  We didn't add the raisins, almonds or orange slices at the end, but it would be good.

32 oz. fruit juice (grape, apple) - we used grape

Peel of 1/2 an orange and orange slices (did a whole orange of slices)

2 cinnamon sticks

4 whole cardamon pods or 4 drops essential oil cardamon

5 whole cloves

1 knob of ginger that has been peeled (put in whole)

Garnish: raisins, almonds, orange slices

Add everything except garnish to a heavy bottomed pot (did red pot).  Simmer mixture for 15-20 minutes (did on medium).

Strain out the spices.  Then heat the glogg but don't boil.

Drop in raisins and almonds into mug and top with glogg.  Can serve with orange slices and ginger snaps.

BUTTERNUT SQUASH SOUP (Panera Bread Copycat)

 BUTTERNUT SQUASH SOUP (PANERA COPY CAT)

https://www.rachelcooks.com/2015/10/21/copycat-panera-squash-soup-recipe-vegetarian/

Kambria told me she loves the squash soup from Panera Bread. Lisa said she really likes it to.  I went and got it one day and yum!  Decided to try and find a copy cat. I thought this was very good and tasted just like it.  I didn't add any additional salt (but did use salted butter) or brown sugar.   Scott drank all the whipping cream I had on hand so didn't try it with that.  Would have been really good.

1 tablespoon extra virgin olive oil

 1 small yellow onion, diced (about 3/4 cup)

 2 pounds chopped butternut squash (about 6 heaping cups)

 3 small carrots, chopped (about 1 cup)

 3-4 cups vegetable broth

 2 cups apple cider or apple juice (do NOT use apple cider vinegar)

 1/2 teaspoon curry powder

 1/4 teaspoon cinnamon

 dash of nutmeg

 1/2 cup pumpkin puree

 2 tablespoons butter

 2 ounces low-fat (neufchatel) cream cheese

 1 tablespoon brown sugar, more to taste

 salt to taste

 heavy cream, optional

In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.

Add squash, carrots, vegetable broth, apple cider, and spices.

Bring to a boil, reduce heat and simmer for 10-15 minutes, or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.

Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a taste closer that of Panera’s. You can also add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin soup.

Return to burner over medium-low heat, if needed to heat the soup back up, and then serve immediately.

NOTES

If you want it to be just like Panera squash soup – add more brown sugar and/or honey to taste.

This soup calls for two cups of apple cider, NOT APPLE CIDER VINEGAR. If you can’t find apple cider (sometimes it’s hard to find if it’s not fall), use a natural (100% juice) apple juice. If you use vinegar by accident, your soup will NOT turn out and will definitely NOT taste like Panera’s.

To reduce sodium, use low sodium or no salt added vegetable broth.

DETOX SOUP

 DETOX SOUP

https://www.365daysofcrockpot.com/instant-pot-detox-soup/

My whole family liked this.  We had with homemade bread.  I added pasta noodles and some of the italian pasta (what I use in blue zone soup) that I had left over.  Was really good as a leftover.  Liked with croutons as well.  I did on the stove top.  Had it simmering about 1/2 the day.

2 tsp olive oil (I didn’t use)

1 cup chopped onions

1 Tbsp minced garlic

8 cups vegetable broth (or 8 cups water + 8 tsp Better Than Bouillon vegetable base)

1 (14.5 oz) can petite diced tomatoes or crushed tomatoes

1 ½ cups frozen corn

1 cup diced celery

1 ½ cups sliced carrots

1 (12 oz) bag frozen cauliflower florets

1 (10 oz) bag frozen green beans

1 (15 oz) can black eyed peas (rinsed and drained) (didn't have so did a white bean)

½ tsp salt

½ tsp pepper

1 Tbsp tomato paste

1 Tbsp cumin

1 Tbsp chili powder

Turn your Instant Pot to the sauté setting. When the display says HOT add in the oil and swirl it around. Add in the onion and sauté for about 3 minutes. Then add in the garlic and sauté for 20 seconds. Pour in the vegetable broth. Keep the pot on the sauté setting while you prepare all the vegetables. The vegetable broth should be boiling or almost boiling when you add in the rest of the ingredients.

Add in the tomatoes, corn, celery, carrots, cauliflower, green beans, black eyed peas, salt, pepper, tomato past, cumin and chili powder. Turn off Instant Pot.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When the time is up let the pot sit for 5 minutes. Then move the valve to venting. Remove the lid.

Stir and then ladle into bowls and serve. 

Slow Cooker

Heat a pan over medium high heat and then add in the oil. Add in the onion and sauté for about 3 minutes. Then add in the garlic and sauté for 20 seconds. Transfer mixture to the slow cooker.

Add in the vegetable broth, tomatoes, corn, celery, carrots, cauliflower, green beans, black eyed peas, salt, pepper, tomato past, cumin and chili powder. 

Cover and cook on low for 4-6 hours, or until vegetables are tender. 

Stir and then ladle into bowls and serve.

Some Substitution Ideas:

Diced fresh tomatoes can be used in the place of canned tomatoes

Canned corn or fresh corn can be used in the place of frozen corn

Fresh cauliflower florets can be used in the place of frozen

Fresh green beans can be used in the place of frozen

If you want to use dried black eyed peas you will need to cook them separately first. You can pressure cook them for 15 minutes with plenty of water and then drain and rinse. Use about ½ cup of dried black eyed peas for the equivalent of one can.

You can use any other type of cooked legume in this recipe in the place of black eyed peas. For example, white beans, black beans or chickpeas are all good options.

CAULIFLOWER SOUP - PLANT BASED

 https://www.foodbymaria.com/plant-based-cauliflower-soup/

CAULIFLOWER SOUP - PLANT BASED

Made this (also made cauliflower chowder) for Jackson's 15th birthday. He wanted something with bread bowls.  This was too runny to put in a bowl (I just dipped it).  I love the flavor of it.  I think carrots would be a good addition. I didn't blend but did the immersion blender and left big chunks.  Wouldn't have minded it even thicker.  Maybe next time don't add water or 1/2 the amount.  Didn't have lemon or dill, but bet it would be good.

1 1/2 cups (or less) sweet white onion, finely chopped

2 large cloves of garlic, finely chopped

1 head of cauliflower, cut into florets

season to taste

1 400 mL can of coconut milk

1 400 mL can of filtered water (try not adding if you want it thicker)

1 tsp veg stock paste 

2 tbsp. of nutritional yeast

1 tbsp. Arrowroot Powder – I used Bob’s Red Mill 

fresh cracked pepper

fresh dill

Into a large pot add your olive oil and heat on medium for 20 seconds before adding your onion and cooking till translucent and caramelized.   This may take up to ten minutes.  Stir often to avoid burning. After your onions are fragrant and soft you can add your garlic and cook for another 5 minutes. Add your cauliflower, season to taste and cook for another 5 or so minutes. Stir often.

Increase your heat to high, add your coconut milk, filtered water, stock paste and nutritional yeast to the pot and bring it to a boil with lid on.  Once boiling reduce heat to low and simmer till your cauliflower is nice and soft.

Into a small cup add your arrowroot powder and around 1/4 cup of water.  Stir till well combined and slowly add to the soup mixture, stir well to avoid any lumps.  Transfer soup mixture to a high speed blender and blend for around 1 minute or until perfectly silky smooth.

Serve immediately with olive oil, fresh cracked pepper, dash of lemon and some dill!